In the last few regular weekly newsletters, I’ve been featuring cold foods for these hot days. But sometimes, I crave warm foods on warm days, and I’m pretty sure I’m not alone. Still, this craving calls for a shortcut (less time near a hot stove), or less poetically, a food hack.
Some time in the last few years, Indian simmer sauces began appearing regularly on supermarket and natural foods store shelves. Instantly, I was in love. I’m simply too lazy to make homemade Indian the authentic way, using lots and lots of spices that add up to those deliciously complex flavors.
So, there you go — Indian simmer sauce is my #1 favorite vegan shortcut.
If you enjoy authentic Indian flavors but not the expense of restaurant meals and take-out, you’ll love Indian simmer sauces, which come in (usually) 12-ounce jars. Look for them in the Asian foods section in well-stocked supermarkets, natural foods stores, or if need be, online.
From mild to spicy: Some varieties like Jalfrezi and Rogan Josh are mild; others, like vindaloo, are fiery. The front of the label lets you know what you’re getting as far as heat level.
Read labels for dairy-free varieties: If yours is a vegan kitchen, be sure to read labels to select a plant-based variety; some contain dairy. Jalfrezi, Goan coconut, Tikka masala, and Rogan Josh usually fit the bill nicely.
Do you use Indian simmer sauce? If so, leave a comment and let this audience know your favorite way to use it.
Indian simmer sauce brands
Here are some popular brands, though by no means an exhaustive list:
Brooklyn Delhi
Indian Life
Masala Mama
Maya Kaimal
Patak’s
Saffron Road
Trader Joe’s
10 tasty plant-based recipes using Indian simmer sauce
Indian-Spiced Cauliflower and Chickpea Stew: This delectable stew gives you the curry flavors you crave at a fraction of the cost of take-out. Using readymade Indian simmer sauce and frozen cauliflower, this weeknight main dish will be on the table in 30 minutes.
Coconut Curry Vegetable Stew: Even those who aren’t big on curries might be won over by this colorful coconut curry. The vegetables in this are typical to Indian curries, and the whole dish is simplified with a fantastic shortcut — readymade Indian simmer sauce, of course.
Quick Aloo Gobi: If you’re a vegetarian or vegan who enjoys going out for Indian food, chances are you’ve ordered aloo gobi, a classic dish of mildly spiced cauliflower and potatoes. This quick aloo gobi recipe is made with a couple of shortcuts, but still tastes deliciously authentic.
Super-Easy Chickpea Curry (Chana Masala): An easy chickpea curry (also known as chana masala) is always welcome as a last-minute meal. Add a fresh flatbread or a cooked grain and a simple salad for a nearly-instant dinner.
Quick Lentil and Kidney Bean Curry: Inspired by a traditional Indian recipe that combines two tasty, high-protein legumes, this vegan lentil and kidney bean curry makes a filling, quick, and easy dinner. The original recipe uses 15 to 20 ingredients, many of which are spices. This fast version uses readymade simmer sauce, so a lot fewer ingredients.
Vegan Thai Coconut Curry Meatballs: Saucy vegan Thai coconut curry meatballs is a plant-based take on a home-style dish. A jar of simmer sauce does the job much better than the average Western cook to create amazingly complex flavors.
Easy Vegan Massaman Curry: Massaman curry could be described as the Thai version of all-American beefy vegetable stew, with several overlapping ingredients. It’s the base where the two stews part ways. This recipe is richly flavored with coconut milk, peanut butter, and Indian simmer sauce.
Coconut Curry Carrot Chickpea Soup: This simple soup comes together easily with two shortcuts — baby carrots and, you guessed it, Indian simmer sauce. This naturally vegan soup combines comfort and spice in one satisfying bowlful.
Cookbook break!
My cookbooks: I’ve written many cookbooks. The early ones were vegetarian, then they went vegan when I did (more than 20 years ago). Explore some of them here.
Fast and Easy Vegan Laksa Soup: Vegan laksa soup is made super easy and features rice noodles in a coconut-curry base with vegetables, chickpeas or tofu, and tasty toppings.
Curried Chickpea Burgers: Here’s a more offbeat use for Indian simmer sauce. Curried chickpea burgers are infused with great flavor and are so easy to make. Serve on buns with your favorite accompaniments, or just pop one or two on top of a green salad.
Courtesy of my friend Bob Eckstein, with whom I’m producing a book (I’m the writer and he’s the illustrator) on the role that cats have played in the lives of writers. To be published in September, 2025. Meanwhile, you can subscribe to his Substack, The Bob, for humor, wisdom about the writing life, and lots more.